Southern Fried Chicken

Fried chicken is an American favorite, especially in the South. Pieces of chicken are dredged in seasoned flour and then fried to crispy perfection in a skillet of oil. Often the chicken is soaked first in buttermilk or a brine to make it extra juicy and flavorful. Southern fried chicken is perfect for picnics and celebrations. Fried chicken leftovers are even better cold the next day.

4 to 6 servings

• Chicken, cut into serving pieces – 3 to 3 1/2 pounds
• Flour – 2 cups
• Salt – 1 tablespoon
• Pepper – 2 teaspoons
• Milk or buttermilk – 2 cups
• Oil or shortening for deep frying

Method

1. Wash the chicken, pat dry and let it come to room temperature for about 20-30 minutes.
2. Add the flour, salt and pepper to a large paper bag. Close the bag and shake it to mix the flour and seasonings.
3. Dip the chicken in the milk or buttermilk to wet it. Add the chicken pieces, a few at a time, to the bag and shake to coat with flour. Repeat with all the chicken, then set the floured pieces aside for about 20 minutes to set the coating. Just before frying, add the chicken pieces to the bag again and shake to recoat. Remove, shake off excess flour and set aside.
4. Heat 1-2 inches of oil to 375°F in a large, deep skillet or Dutch oven over medium-high flame. Working in batches, place a few pieces of chicken into the oil and cook until well browned on both sides, 10-12 minutes. Remove to plate and repeat with the remaining chicken.
5. Reduce heat to low and return all the chicken to the skillet or Dutch oven. Cover and cook slowly for another 15-20 minutes, or until the chicken is cooked through and tender.
6. Remove the cover and increase the heat to medium-high. Cook for another 5 minutes, turning occasionally, to recrisp the skin.
7. Remove to a paper towel-lined baking sheet and hold in a warm oven until serving. Serve with biscuits, coleslaw and mashed potatoes and gravy for a true Southern meal.

Variations

• Hot oil is key to keeping your chicken from getting too greasy. Peanut oil best because it can get very hot before it begins to smoke. Some old-fashioned cooks insist on shortening or lard.
• Any number of seasonings can be added to the flour mixture. Common additons are paprika, powdered or granulated garlic, or a pinch of cayenne.
• Soaking the chicken pieces in buttermilk or a simple brine for at least an hour before frying makes the chicken juicier and more flavorful.
• Some cooks use cracker crumbs or cornmeal instead of flour to coat the chicken. Other cooks dip the chicken in egg before tossing with the flour.
• Use two skillets or Dutch ovens to cook large batches more quickly.
• Finish cooking the chicken in a 350°F oven after the initial browning instead of finishing it on the stovetop if you like.